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Mike Hogan here, also friends with Chris Hass. I would like: 1 x Maris Otter $52 1 x Avangard Prem. Pils $36 Cheers!

******************** I've got a Pineapple milkshake NEIPA finishing up it's primary fermentation right now. I have the Amoretti super concentrated puree, and was planning on just dosing the keg with 4 ounces when I rack the beer over. I was worried putting it in while still fermenting I would...

Seems like I did hear that this yeast is "slow." Perhaps that's what they meant, slow to clean up.

Having this issue too. Fermented at 68 for about 7 days, then moved inside to ambient temp around 74 for another 7 days. It's now kegged, I think I'll vent the keg a few times over the next couple days and see what happens. It's an unfortunate by product because the beer is so delicate, that...

I actually grilled a guy at Praxair over the phone today, (kind of felt bad, he didn't know some of the answers, had to walk back to the "plant" to ask someone)about purity rating, foodgrade Co2, etc. He basically said the same thing someone else posted above. He confirmed their Co2 is 99.9%...

Very interesting, informative article. Thank-you for sharing. I now know the difference between a "Firkin" and a "Pin." Cheers!

Thanks for sharing your experiences with us. I also read How To Brew first, before brewing a beer, and jumped straight into AG. I'm going on a year and a half, batch #30 coming up this weekend. Which will be my first Lager (cherry wood smoked Marzen)! Cheers and happy brewing!

thanks Srice for posting, and to all others for their contributions. It appears, for the time being, I will be a temp. probe in a cup of water kind of guy! :beard: :mug:

How did that turn out by the way? Getting ready to do a RIS, that will probably ferment/batch condition for a month, then bottle condition for around 5 months.

Nicely done!:mug:

Haha, hey Devin, I hear ya. I scoured the forum and internet and never got a definitive answer, I assume because there isn't one without a microscopic analysis. Anyway, just joined a brew club, I'm going to take some of this to first meeting, and see if anyone knows. It tastes good (actually...

Ok, appears I'm a few years late to the party here. The wife noticed these in my choc. oatmeal porter. Very small in length, like an 1/8". Tastes good, two split vanilla beans added to secondary. Hmmmm... -BB

Somewhat delayed update, ahhh life. Beer turned out great, fragrant hop aroma, sufficient, but not overpowering bitterness balanced well with the smooth maris otter malt on the finish. Around 40 IBU, so closer to an English IPA style per the BJCP guidelines. The wife loves it, and she's not a...

I did dry hop in the primary, I think that's my biggest problem here. AnOldUR what are your thoughts on whether I should try to use what I have or not?

Yeah, I hear you on the ferm. temps, I'm going to have to invest in an old fridge and a temp. control in the near future. Pre-bottled sample had very good hop aroma and great flavor, so I think this is going to be pretty good. I'll know in a couple weeks! Thanks and cheers! :beard:

Cool, thanks guys!

Tried harvesting yeast for the first time last night. Looks like my yeast layer is pretty thin? Anyone think any of these will be good enough to use? Thanks! :beard:

never mind, I found a lively, lengthy thread on cold crashing, which coincidentally enough delved into dry hopping as well. cheers! :beard:

Cool, thanks Ross. Yeah the sample I pulled tasted pretty darn good. Sounds like I will lose some hop aroma due to the longer dry hop, but it will be a good learning experience. What exactly is cold crashing? Assume I would need a ferm. Chamber/fridge for that right?

OK, good stuff. WLP001, ferm. temp about 76(temp. In my house) Decided just to let it ride til this Friday and rack and bottle. This way I'll be able to see first hand any potential loss of hop aroma, from too long of a dry hop period. So you are saying, in general, dry hopping should be only a...